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Mexican Chicken Guadalajara
Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
3 tablespoons butter or margarine
2 fresh Anaheim chili peppers, seeded and sliced into rings (about 1-1/2 cups)
1 medium onion, sliced and separated into rings (1/2 cup)
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup half-and-half or light cream
1/3 cup shredded Monterey Jack cheese
2 cups hot cooked fettuccine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
3 tablespoons butter or margarine
2 fresh Anaheim chili peppers, seeded and sliced into rings (about 1-1/2 cups)
1 medium onion, sliced and separated into rings (1/2 cup)
1/4 to 1/2 teaspoon crushed red pepper
3/4 cup half-and-half or light cream
1/3 cup shredded Monterey Jack cheese
2 cups hot cooked fettuccine
Directions:
In a plastic bag combine the flour, salt, and pepper. Add chicken strips to the bag and shake bag to coat chicken.
In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken strips and cook about 8 minutes or until chicken is tender and no longer pink and coating is golden brown, stirring occasionally. Remove chicken from skillet; keep warm.
Heat remaining butter in skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to skillet. Bring just to boiling. Return chicken to skillet; stir until combined. Simmer, uncovered, for 1 minute more or until slightly thickened.
Transfer chicken mixture to a serving dish. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted. Serve over hot cooked fettuccine. Makes 4 servings.
Makes 4 Servings
Prep Time: 15 min
Cook Time: 13 min
In a plastic bag combine the flour, salt, and pepper. Add chicken strips to the bag and shake bag to coat chicken.
In a large skillet heat 2 tablespoons of the butter over medium heat until hot. Add coated chicken strips and cook about 8 minutes or until chicken is tender and no longer pink and coating is golden brown, stirring occasionally. Remove chicken from skillet; keep warm.
Heat remaining butter in skillet until hot. Add chili peppers, onion, and crushed red pepper. Cook and stir about 5 minutes or until tender but not brown, stirring up any browned bits. Add cream to skillet. Bring just to boiling. Return chicken to skillet; stir until combined. Simmer, uncovered, for 1 minute more or until slightly thickened.
Transfer chicken mixture to a serving dish. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is melted. Serve over hot cooked fettuccine. Makes 4 servings.
Makes 4 Servings
Prep Time: 15 min
Cook Time: 13 min
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